Argentine ñoquis with simple tomato sauce
"Italian immigrants brought traditional favorites with them to Argentina like pizza––or potato gnocchi. Apparently now, on the 29th of each month, it is traditional for Argentinians to eat ñoquis for good luck, because earlier there was not much money left from the paycheck being paid on the first of each month. Making ñoqui from scratch does take a bit of time. That’s why we opted for a 3-ingredient tomato sauce recipe inspired by Marcella Hazan (which was also the winner of our tomato sauce competition). This recipe uses ricotta cheese for a smooth texture. Add some pureed spinach to the dough if you want to add a little color."
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
2 pots, saucepan, knife, cooking spoon, bowl (large), potato masher, rubber spatula, cutting board, fork, frying pan
Recipes made to your taste
Get your personalized recipe picks in 10 seconds.
How-To Videos
How to grate cheese
How to cook potatoes
How to grate nutmeg
Creamy mashed potatoes
Nutrition per serving
Step 1/6
- ½ kg floury potato
- 1 pot
Add potatoes into a pot with salted boiling water and cook until soft. Drain them and let cool.
Step 2/6
- ½ onion
- 1 canned whole peeled tomatoes
- 2½ tbsp olive oil
- salt
- pepper
- saucepan
- knife
- cooking spoon
Peel the onion. Add onion, canned tomatoes, and olive oil to a saucepan over low heat and let simmer for approx. 30 min. uncovered, or until it has thickened up. Stir from time to time and mash up any big pieces of tomatoes with the back of a cooking spoon. Season with salt and pepper.
Step 3/6
- 1 eggs
- ½ tbsp salt
- 175 g flour
- ½ pinch ground nutmeg
- bowl (large)
- potato masher
- rubber spatula
Peel and mash potatoes in a big bowl until smooth. Add eggs, salt, and nutmeg and mix well until combined. Add the flour into batches, mixing in between. As soon as there is almost no flour left, transfer dough to a surface and work with your hands. Dough should be soft but not too sticky. Add more flour as needed.
Step 4/6
- cutting board
- fork
Divide dough into 4 sections. Working with one section at a time, roll into a rope and cut into small pieces. Take each ñoqui and roll it over a fork to create a pattern. Repeat with remaining dough.
Step 5/6
- ½ tbsp vegetable oil
- pot
- frying pan
Add ñoqui into a pot with salted boiling water and let simmer until they are floating on the surface. Transfer them to a pan with vegetable oil over medium-high heat to crisp them up and give some color.
Step 6/6
- Parmesan cheese (for serving)
Remove onion from the tomato sauce and cut it up to serve with the ñoqui. Serve ñoqui with tomato sauce and top off with some grated parmesan cheese. Enjoy!
Enjoy your meal!
